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. 2017 Aug 7;89(17):8892–8900. doi: 10.1021/acs.analchem.7b01358

Figure 3.

Figure 3

Effect of temperature (4 °C [●], −20 °C [■], and −80 °C [▲]) on the long-term stability of the PNPO enzyme in dried blood spots (DBS). Data points represent the mean percentage of PNPO activity relative to measurement at time zero. Error bars indicate SEM. No significant difference was seen in activities of samples with/without desiccant; the data from DBS stored both with (n = 2) and without (n = 2) desiccant at each temperature have therefore been combined (n = 4).